Rajnibhas Sukeaw Samakradhamrongthai

ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Scientific reports

Prince of Songkla University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Prince of Songkla University Jan 08 2018

Thailand

Lecturer :: Food technology

Publications

Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels (Basel, Switzerland) 10 (4) (2024)
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai
Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods (Basel, Switzerland) 13 (4) (2024)
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels (Basel, Switzerland) 10 (4) (2024)
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai
Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. Foods (Basel, Switzerland) 13 (2) (2024)
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai
Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods (Basel, Switzerland) 13 (4) (2024)
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai
Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. Foods (Basel, Switzerland) 13 (2) (2024)
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels (Basel, Switzerland) 10 (4) (2024)
Kanthaporn Junsara, Chutha Takahashi Yupanqui, Arthitaya Kawee-Ai, Rajnibhas Sukeaw Samakradhamrongthai
Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products. Foods (Basel, Switzerland) 12 (6) (2023)
Kanthaporn Junsara, Chutha Takahashi Yupanqui, Arthitaya Kawee-Ai, Rajnibhas Sukeaw Samakradhamrongthai
Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products. Foods (Basel, Switzerland) 12 (6) (2023)
Kanjana Singh, Vuttinun Chatupos, Teera Chewonarin, Adchara Prommaban, Rajnibhas Sukeaw Samakradhamrongthai, Margaret Anne Brennan, Charles Stephen Brennan, Niramon Utama-Ang
Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( Curcuma longa L.). Foods (Basel, Switzerland) 11 (22) (2022)
Niramon Utama-Ang, Thosaphon Cheewinworasak, Natthawut Simawonthamgul, Rajnibhas Sukeaw Samakradhamrongthai
Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle. Scientific reports 10 (1) (2020)

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Publication Activity (10 Years)

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Rajnibhas Sukeaw Samakradhamrongthai